This creamy vegan pumpkin mac and cheese is super easy to make in just 15 minutes with less than 10 ingredients! This vitamin A-packed, fall-inspired pasta dish is gluten-free, nut-free and oil-free too! Serve as a main course or side dish.Jump to Recipe
I scream. You scream. We all scream for…
Wait, what? That’s not how it goes?
Oh, well. It is pumpkin season and all, so I’m taking some pumpkin creative license over here.
Anyway, if you’re like me, you love pumpkin just as much in savory dishes as you do in sweet ones.
But today, we’re talking about another savory dish...
Mac and cheese to be exact.
Why add pumpkin to this classic pasta dish?
Um, because pumpkin rocks!
Plus, it adds a hefty helping of vitamin A among other nutrients to the mix.
So, what are you waiting for?
Let's make some pumpkin mac and cheese!
Ingredients you'll need
- Gluten-Free Pasta - use the shape of your choice such as rotini, elbows, shells, etc.
- Canned Pumpkin Puree - using canned saves time and makes this recipe super easy
- Light (or Lite) Coconut Milk - adds the perfect amount of creaminess expected in a mac and cheese recipe
- Nutritional Yeast - gives the mac and cheese a "cheesy" flavor
- Arrowroot Starch/Flour - thickens the sauce
- Ground Mustard - just a bit for flavor
- Garlic Powder - also for flavor
- Salt - for balance
How to make vegan pumpkin mac and cheese
Cook your choice of gluten-free pasta according to package directions. While the pasta is cooking, start the sauce.
Add pumpkin puree, coconut milk, nutritional yeast, arrowroot, salt, ground mustard and garlic powder to a high-powered blender.
Blend on high, scraping the sides as needed, until ingredients are well-incorporated.
Transfer pumpkin sauce to a saucepan.
Cook over medium heat, stirring or whisking frequently, until heated throughout.
When the pasta is done, drain and add to the sauce.
Stir to combine.
- Light Coconut Milk: You can use unsweetened vegan half & half instead, but if you want to keep this recipe oil-free, ensure the brand you are using does not have any oil in the ingredients.
- Arrowroot: You can use cornstarch instead, but note that it does make the sauce thicker. Therefore, you might not need as much cornstarch as you would arrowroot.
Ideas for serving
Of course, you could just simply enjoy a bowl of it on its own too!
It's awesome garnished with vegan Parmesan, hemp seeds, crushed red pepper flakes and even crushed up kale chips.
I used Brad's Original Crunchy Kale on mine. 🙂
You could also mix in some cooked kale, spinach or peas.
Storing and reheating leftovers
Store leftovers in a sealed container in the refrigerator for up to 3 days.
Reheat in a covered microwave-safe dish in the microwave until warmed throughout.
You can also reheat in a pot on the stovetop until warmed throughout, stirring frequently. However, note that the pasta might start to fall apart with this method.
More vegan mac and cheese recipes
Vegan Pumpkin Mac and Cheese
- 12 oz gluten-free pasta of choice (you can use wheat-based pasta if not avoiding gluten)
- 15 oz canned pumpkin puree
- 1 cup canned unsweetened light (or lite) coconut milk *see substitutions below
- ½ cup nutritional yeast
- 1 tablespoon arrowroot starch/flour *see substitutions below
- 1 ½ teaspoon kosher or fine sea salt, plus more to taste, if desired
- ½ teaspoon ground mustard
- ¼ teaspoon garlic powder
- Cook your gluten-free pasta of choice according to package directions. Be sure not to overcook. While the pasta is cooking, start the sauce.
- Add pumpkin puree, coconut milk, nutritional yeast, arrowroot, salt, ground mustard and garlic powder to a high-powered blender.
- Blend on high, scraping the sides as needed, until ingredients are well-incorporated. Taste test and add more salt, if desired.
- Transfer pumpkin sauce to a 3-quart saucepan. Cook over medium heat, whisking or stirring frequently until sauce is thoroughly heated.
- When the pasta is done, drain and add to the sauce. Stir to combine.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
This post originally appeared on Watch Learn Eat on October 11, 2019. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.